I no longer throw away even the tough parts from cabbage: a chef friend told me how they use them in their restaurant

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Very often, tough parts from cabbage remain. And a lot of people throw them away. I also used to send cuttings of cabbage to the trash can. But now no! I myself guessed that they can be "adapted". And recently I found out that they do this in restaurants))

Cabbage, as usual, cut into thin strips. I love cabbage, so I have a lot of dishes with it. At the end of the article I will share a link to a few of my favorite "cabbage" recipes.

I no longer throw away even the tough parts from cabbage: a chef friend told me how they use them in their restaurant

And these are the tough parts that usually remain:

I no longer throw away even the tough parts from cabbage: a chef friend told me how they use them in their restaurant

Not in a salad, not in borscht, not for pickling... But I don't throw it away!

I cut into pieces. Maybe not very small.

And grind in a meat grinder. I'm adding an even bigger onion here. I also shrink. You can grate everything on a fine grater. But a meat grinder is better in this case))

Cabbage and onion juice is just right for soaking a few slices of bread in it. I knead the soaked bread with a spoon or fork and mix with chopped vegetables.

I add minced meat, egg, salt and spices to the bowl. If desired, garlic can be added. I mix it all up and beat the resulting minced meat well.

I form cutlets and fry them on both sides until golden brown. You don't need to bring it to readiness. If suddenly the stuffing turned out to be too liquid, you can add a little semolina.

I shift the fried cutlets into a saucepan, add a little butter and water. Simmer over low heat for 15-20 minutes. And that's it! Cutlets are ready. Can be served with any side dish!

These meatballs are very juicy! And very tasty!

A friend said that in their restaurant they cook such cutlets with turkey. And served with puree. Cutlets are always very juicy! And, of course, they also "dilute" the fish cakes with cabbage puree. And it's delicious! Cabbage goes well with fish. I often bake fish with cauliflower. But I didn’t think of adding cabbage to minced fish)) But now I always add it too!

Also, in their restaurant, they add chopped cabbage to minced meat for dumplings and manti. And pre-boiled pieces of such cabbage are crushed in a blender and added to broccoli puree. Perhaps I discovered someone's "secrets". But my friend did not make a secret of this))

Write, and you throw away the hard parts from the cabbage or also from the "attach"... Share your finds and secrets. Thank you all in advance for your comments!

Here are some more ideas on how to use leftover food for other dishes:

Well, as promised, a few cabbage recipes:

Uzbek pilaf with chickpeas
Uzbek pilaf with chickpeas

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Chicken soup with vegetables and beans
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